Roasted Root Vegetables

Roasted Root Vegetables

Rated:
Recipe Rating: 3.3848
Serves 8
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Ingredients: 
  • 3 cups peeled and sliced parsnips
  • 3 cups peeled and sliced carrots
  • 3 cups peeled and cut into wedges rutabaga
  • 6 fresh thyme sprigs
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
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Method: 
Preheat the oven to 400°F.  

Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.

Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.
Nutritional Info: 
Per Serving: 90 calories (20 from fat), 2g total fat, 200mg sodium, 18g carbohydrates, (5 g dietary fiber, 8g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.